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6B

CUP S AN D THEI R CUSTOMS .

the best coneoeter. Some there ar e wlio prefer t o

all others a flask of gi n into

which,

a dozen cloves have

been inserted while others, younger i n ag e an d more

fantastic i n tasfce, believe i n equal parts of gi n an d

noyeau, or of sherry and Maraschino. Fo r ou r ow n

part, we must admit a strong predilection fo r a pull a t

a flask containing a well-made cold punch, or a dr y

Curaeoa. Then, again, if we take th e opinion of ou r

huntsman, who (of course) is a

spicy

fellow, an d ought

to be up in such matters, h e recommends a piece of

dry ginger always kept i n the waistcoat pocket; an d

does no t care a

fig

for anything else. So much fo r

difference of taste: bu t as we have promised a recipe,

the one we venture t o insert i s specially dedicated t o

the lovers of usquebaugh, or " the crathur:

n

i t was a

favourite of no less a man than Eobert Burns, an d one

we believe no t generally known; we therefore hope it

will find favour with ou r readers, as a wind-up to ou r

brewings.

To a quart of whisky add the rinds of two lemons,

an ounce of bruised ginger, an d a pound of ripe

white currants stripped from their stalks. Pu t these

ingredients into a covered vessel, an d le t them stand

for a few days; then strain carefully, an d ad d on e

pound of powdered loaf sugar. This may be bottled

two days after the sugar has been added.

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